Tastes

In Porto-Vecchio, tucked away in the narrow streets of this characterful town, a new name is making waves, combining the authenticity of Corsica with the elegance of haute patisserie: Dolc’è Arte. At its helm is Lisandra Vichera, a young island pastry chef with a brilliant career. She embodies a new generation of artisans of taste for whom emotion, precision and

In March 2025, Claudio Pezzetti, pastry chef at Casadelmar**, received the Passion Dessert title, awarded by the Michelin Guide and Maison Valrhona. « With this distinction, Maison Valrhona and the Michelin Guide reaffirm their commitment to celebrating France’s most talented restaurant pastry chefs, recognised for their exceptional mastery of the art of plated desserts and their strong ethical and environmental values.”

Some projects take root long before they come to fruition. Dreams sown forty years ago, among rows of clementine trees swaying in the sea breeze of the Tyrrhenian Sea. Gioia is the ripe fruit of long patience, that of island farming, determined to transform its fruit, true treasures, into the emblem of a Corsica that is moving forward. It all

Manolo Teruzzi – Executive Chef, La Plage Casadelmar A native of Lombardy, Manolo Teruzzi was nurtured in the lively milieu of a family of restaurateurs, where a profound respect for ingredients walked hand-in-hand with the artistry of craft. A graduate of the Casargo Hotel School, he refined his expertise through a succession of European appointments, blending rigorous technique with unfettered

At Chez Marie: the cake praised by François-Régis Gaudry in his book “Recettes & récits. The best recipes are the ones we share.” For a 26 cm cake tin: 200 g almond flour 200 g granulated sugar, plus 70 g more for the syrup 50 g breadcrumbs (from stale bread) 30 g orange blossom water 1 packet baking powder 1 untreated lemon (zested and juiced)

Située dans le charmant village de Porto-Vecchio, l’épicerie fine A Muredda est bien plus qu’une épicerie. C’est un véritable voyage culinaire à travers les saveurs authentiques de la Corse et d’ailleurs. Fondée par Corinne et Raphaël, un couple passionné par la gastronomie et les produits de leur île natale, A Muredda est devenue une adresse incontournable pour les amateurs de

Located on the Oso bridge in the municipality of San Gavino di Carbini, La Chjusella is much more than a restaurant; it’s a living testimony to the history and tradition of the Martinetti family. The story began in 1986, when Paul and Catherine Martinetti gave their son Jacques a piece of land by the side of the road. Driven by

Number of people pax :4 people. 1 600g lobster Lobster butter Lobster carcass 300g butter Sabayon 3 eggs 3 egg yolks 250g lobster butter 7g salt 8g lemon juice Sauce Américaine 50g Aromatic garnish 1 piece Lobster head 10g Tomato concentrate 5cl Cognac Garnish Asparagus : 8 pieces asparagus purée 5 p asparagus tail pomelos 1 p Pomelos for supremes 2 pieces for

Serves 4 4 Aubergines cut into thin slices 1L tomato purée 2 Mozzarella di bufala, sliced 1 bunch basil 300g Parmesan cheese 250g Ricotta cheese 4 sheets of brick pastry salt and pepper 1 pastry cutter diameter 6 cm Sprinkle the raw aubergine slices with salt. Fry the aubergine slices and leave to rest. Alternate the aubergine slices, tomato sauce,

The Isle of Beauty is famous for its breathtaking scenery, but it’s also renowned for the quality of its local produce. On the Côte Orientale, Le Verger de Raphaëlle is a small family-run fruit farm. Raphaëlle grows olive, fig and hazelnut trees, respecting the environment and its biodiversity. After living and studying on the Continent, Raphaëlle, originally from Cervione, returned